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Effects of Light Margarine and Yogurt-Based Margarine on Butter Cookies

by Stephanie Sherperel and Rheannon Gray

The purpose of this experiment was to determine if light margarine (LM) and yogurt based margarine (YBM) are acceptable fat substitutions for regular margarine in Butter Cookies.  These variations and the control made with 80% vegetable oil, were compared.  Two low fat margarines were used as the other two variations.  LM is made from sweet cream buttermilk and 37% vegetable oil.  YBM is a combination of vegetable oil and low fat yogurt (25%). 

The objective data regarding shear force and penetration force were measured using a Universal Texture Analyzer TA.XT2 (Texture Technology Corps, Scorsdale, NY/Stable Micro Systems, Haslemere, Surrey, UK).  Moisture content was measured with a drying oven. 

The results showed that LM and YBM were significantly softer and contained more moisture than the control.  Thirty-three untrained sensory judges evaluated the cookies for sweetness, tenderness, and moistness.  The control cookies were perceived to be sweeter, less tender, less moist, and more acceptable than LM and YBM. 

The higher water content in the LM and YBM resulted in more moist products, but not as acceptable as the control for butter cookies.  The higher water content in the LM and YBM resulted in the increase of tenderness and moistness.  These variations were least accepted compared to the control.

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